Pearl Couscous with Tomatoes, Olives, and Ricotta Salata | America's Test Kitchen

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 cups pearl couscous
• 2 1/2 cups water
• Salt and pepper
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 12 ounces grape tomatoes, quartered
• 2 ounces (2 cups) baby spinach, sliced 1/4 inch thick
• 1 1/2 cups basil leaves, chopped coarse
• 3 ounces ricotta salata cheese, crumbled (3/4 cup)
• 2/3 cup pitted kalamata olives, sliced
• 1/2 cup pine nuts, toasted
• 1 bunch chives, cut into 1/4-inch pieces (1/4 cup)